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Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are soft, spiced, and filled with a creamy center, topped with a crunchy streusel. They’re the perfect fall treat!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Mixer
  • Piping Bag

Ingredients

Muffins

  • 3.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 can Libby's easy pumpkin pie mix (32 oz)
  • 0.5 cup vegetable oil
  • 0.5 cup orange juice, apple juice, or water
  • 2 large eggs
  • 1 cup dried fruit (optional) cranberries, dates, currants, or raisins

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Streusel Topping

  • 0.25 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped nuts (optional) pecans work great

Instructions

  • Preheat the oven to 400°F (200°C) and line your muffin tins with paper cups.
  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a separate large bowl, mix together the pumpkin pie mix, vegetable oil, juice (or water), and eggs.
  • Pour the wet pumpkin mixture into the dry ingredients, stirring just until combined. Do not overmix. If you’re adding dried fruit, fold it in now.
  • Spoon the muffin batter into the paper-lined tins, filling each cup halfway.
  • In a medium bowl, combine the softened cream cheese, egg, and vanilla extract. Beat with a mixer until smooth. Transfer this filling into a zip-top bag and snip off one corner to create a piping bag.
  • Insert the tip of the piping bag about 1/4 inch into the center of each muffin and squeeze gently, adding about a teaspoon of filling into each one.
  • In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Cut the butter into the dry ingredients using a pastry cutter, two knives, or your hands until it forms small crumbs. Stir in chopped nuts if desired.
  • Sprinkle the streusel mixture evenly over the muffins.
  • Bake the muffins for about 15 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool completely in the tin before removing the wrappers to avoid sticking. These muffins taste amazing warm or at room temperature.

Notes

Be sparing with the streusel topping at first to ensure you have enough for all the muffins. Make sure to let the muffins cool completely before removing from the wrappers, or the paper may stick.